Finely chop the onion. In a large frying pan heat 1 tbsp of olive oil. Add the chopped onion and 1 crushed garlic clove. Fry until soft, add 2 tsp of cinnamon, 1 tsp of sumac and 1 tsp of cumin, fry for 1 minute. Add the lamb mince and fry until browned, at the same time breaking it up with a wooden spoon. Season with salt and pepper and cook for a further 10 minutes stirring regularly.

While the mince is cooking make the salad. Shred 2 big handfuls of the cabbage leaving the inner core. You can use a grater or food processor for this. Cut the carrots into thin matchsticks or, if you prefer, grate them. In a bowl mix together the carrot and cabbage. Chop 2 tbsp of mint leaves and add.

Make the dressing. In a small bowl mix together 3 tbsp of olive oil with 2 tbsp of lemon juice and 1 tsp of sumac. Season to taste. Add the dressing to the salad.

Brush the 4 pieces of pita bread with some olive oil and warm for a couple of minutes. You can do this in a frying pan or in the oven.

Dice the tomatoes and set aside. Chop 1 tbsp of coriander.

To serve take a large dish and spread the base with the salad. Put the mince on top and then the chopped tomatoes and a sprinkle of coriander.